A classic creamy cucumber tomato salad combines the crisp freshness of cucumbers and tomatoes with a tangy, herb-kissed dressing. This simple yet satisfying dish is perfect for sweltering summer afternoons, offering a cool and budget-friendly option that can be customized to your preferences.
Ingredients
- 2 large cucumbers, sliced into thin rounds
- 3 medium tomatoes, cut into wedges or chunks
- 1 small red onion, thinly sliced
- 2 tablespoons chopped fresh dill (plus extra for garnish)
- Salt to taste
- 1/2 cup mayonnaise (full-fat works best)
- 2 tablespoons white vinegar or apple cider vinegar
- 1 teaspoon sugar (optional, for balance)
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon garlic powder (optional, for extra depth)
Instructions
- Wash cucumbers and tomatoes thoroughly. Slice cucumbers into thin rounds (about 1/4 inch thick) and cut tomatoes into wedges or chunks. Thinly slice the red onion; if desired, soak in cold water for 5 minutes, then drain and pat dry.
- In a small bowl, whisk together mayonnaise, vinegar, sugar (if using), black pepper, and garlic powder until smooth and pourable. Taste and adjust seasoning as needed.
- Place sliced cucumbers, tomatoes, and onions in a large mixing bowl. Sprinkle with chopped fresh dill. Pour the creamy dressing over the vegetables and gently toss or fold with clean hands or two large spoons to avoid breaking the tomatoes.
- Taste a piece of vegetable and add salt as needed. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow flavors to mingle.
- Before serving, give the salad a gentle stir. Drain off any excess liquid if it seems too loose. Garnish with extra fresh dill and a crack of black pepper. Serve cold.
Notes
Prep time: 10 minutes. Total time: 10 minutes (plus 20 minutes chilling time recommended). Variations: Swap mayonnaise for Greek yogurt or sour cream for a lighter version; use vegan mayonnaise for a vegan option; add crumbled feta, hard-boiled eggs, or chickpeas for protein; substitute dill with parsley, basil, or mint. Storage: Store in an airtight container for up to 2 days (best within the first day). For longer storage (up to 3 days), keep undressed vegetables separate from the dressing. Do not freeze. If leftovers become watery, drain through a fine-mesh strainer and add a fresh spoonful of mayonnaise.
